I have a couple more zucchini recipes to share. I receive a healthy amount of zucchini in my CSA share and I enjoy finding new dishes to make with all of it. I recently roasted a zucchini or two with fresh thyme and CSA onions, then added my special CSA corn (raw), and used it as a calzone filling. Delicious!
I knew that I would really enjoy this wonderful zucchini dish because it incorporates farro and arugula- my favorites. I ate it as a main course but my husband ate it as a side with grilled chicken and roasted potatoes. Everyone was happy. 🙂
This recipe was adapted from The New York Times, contributed by Sarah Jampel. I roasted the zucchini and increased the amount of arugula. I also decreased the amount of salt and oil and used a combination of basil, predominantly, with parsley, and oregano in the finished dish.
- 1 cup farro
- 1 (15-ounce) can chickpeas
- kosher salt
- 1 pound small zucchini (about 2 medium/small) and/or summer squash, ends trimmed
- 4-6 T olive oil
- 1 garlic clove, minced
- 2 T balsamic vinegar
- 1 cup soft, fragrant herbs, such basil, mint, tarragon, or a combination, roughly torn or cut
- freshly ground black pepper
- 2 to 4 large handfuls of arugula
- 1 T freshly squeezed lemon juice
- Parmigiano Reggiano, for shaving
- Rinse and drain the farro and chickpeas. Add both to a medium pot with 2 large pinches of salt and add water to cover by 2 inches. Bring to a boil, skim foam from the top, then reduce heat to a simmer and cook until farro is tender, about 25 minutes.
- Meanwhile, divide your squash haul in half. With one group, cut lengthwise into 1/4-inch thick planks. Reserve the other 1/2 pound for later.
- Place the zucchini planks on a parchment paper-lined rimmed baking sheet. Toss with 1 to 2 T olive oil and season with salt and pepper.
- In a preheated 425 degree oven, roast the zucchini planks until lightly browned and tender, about 10 minutes per side. (I set my oven to convention roast.)
- Transfer browned zucchini to a shallow dish and, if desired, cut the planks into 2-inch pieces. (I cut mine.)
- In a small bowl, whisk together 4 T olive oil, garlic, vinegar, and half the herbs. Season with salt and pepper.
- Pour about half the dressing over the zucchini and let marinate while you finish making the salad. Set remaining dressing aside.
- Use a vegetable peeler to shave the rest of the zucchini into ribbons (here’s the easiest way: lay the zucchini on a cutting board, then drag the peeler across it). If your farro is far from done, you can preserve the zucchini strands by soaking them in cold salt water. Drain and pat dry before using.
- Drain the farro and chickpeas and transfer to a large mixing bowl. (I returned mine to the pot.)
- Toss with the reserved dressing and season with salt and pepper.
- Add arugula, zucchini ribbons, marinated zucchini, lemon juice and Parmesan shavings. Gently toss to combine and adjust seasonings, if necessary.
- Transfer to a serving bowl or platter and top with the remaining herbs and more arugula and Parmesan, as desired.